Friday, January 20, 2006

And the secret ingredient is...

... well, I can't tell you. Actually, there's a lot I can't tell you. But I CAN venture, I think, to confess that... I was on Iron Chef America!!! Well, I taped the show - it's being aired in late February sometime.

You will be relieved to hear that I was not cooking, but judging. And it was great fun. I totally blew my 36-hour-old diet, and got to meet a great grand eminence of the food writing world, who was churlish and wonderful, and I loved it. Bobby Flay was the Iron Chef. And, well, shit, that's about all I can say, or the Food Network will have my first child for tapas.

I'm reading your book and I'm loving it. You crack me up and that's about what I need these days.I'm about to open a French/Belgian Pastry shop and cafe in Park Slope and my wife and I are expecting our first child in like a month.Pretty intense period and your book is my daily relief.Thanks a lot.I hope you can come by my pastry shop when it opens.Ciao...

Being a slow child, and an even slower adult, I didn't catch on to the Julie/Julia phenomenon until the last couple of months. Even read most of the original blog in pretty much one sitting. Which annoyed the husband 'cause he had to do everything else. What can I say, he chose to marry me.

So, you're pretty fabulous and these days I try to cook one random recipe from a book I own (which is hard work when the book's The Complete Works of Shakespeare) once a week. Unless, of course, random chance happens on something I don't like, in which case I order out. Either way, the plan's a good one.